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Niki’s Lamb Stuffed Tomatoes & Capsicum RecipeServes 8-10 Prep 10 mins CookingTime 1 to 1 1/2 hrs Ingredients8 large tomatoes8 medium sized red capsicum3tbs olive oil1 large brown onion, finely chopped1kg lean lamb mince3/4 cup short grain white rice2 x 500g jars of tomato pasta sauce (with grilled vegetables)1/4 cup olive oil1/4 cup grated parmesan1/8 cup raw sugar (optional)about 1/2 cup chicken stock or waterMethodPreheat oven 180°C, 350° F or Gas 4. Heat oil in a large frypan on a medium/high heat and add onion, cook until onion changes colour and softens. Now add the mince and stir, mashing it as you go to stop any lumps forming. Cook until the mince has all changed colour and most of the liquid has evaporated. Next stir in the rice well and add the 2 jars of tomato pasta sauce. Mix well and simmer for about 10 minutes while you prepare the tomatoes and capsicum, stirring occasionally. Cut the tops off the tomatoes and capsicum and scoop out the flesh and seeds. Fill your tomatoes and capsicum with the prepared mixture almost to the top and place their tops on to cover the filling. Sprinkle with parmesan. Place them into the baking dish, drizzle with a little oil and pour the chicken stock around them. Bake for about 1 to 1 1/2 hours or until the rice is cooked and the capsicum and tomatoes are slightly wrinkled. Half way through cooking you can sprinkle some sugar on top of the tomatoes and capsicum.TipsYou may use beef mince instead of the lamb mince and you can also use other vegetables. Eggplants, green capsicum and zucchini are also delicious with this stuffing. © Niki Mitropoulos 2012 ConikiTVDistributed by